I bought a box of double chocolate cookie dough from our son’s band fundraiser and it has been sitting in our freezer. What to do, what to do? I think we all know you can get some real stinkers with those fundraisers. The fiasco with the French bread pizza comes to mind here.
Then the light bulb came on! He doesn’t want cake. Okay, how about something so chocolatey he can’t resist? My husband LOVES super chocolatey ANYTHING.
So Death By Chocolate it is! Fudge brownie mix, Reese’s Peanut Butter Cups, school fundraiser double chocolate cookie dough topped off with creamy milk chocolate frosting. Super easy to make! I am not a big fan of lots of chocolate (too sweet for me), but this was yummy!
This will make 2 dozen personal size goodies!
Here’s what I used:
- 1 box of Duncan Hines Chewy Fudge Brownie mix
- Double Chocolate Cookie Dough
- 2 dozen Reese’s Peanut Butter Cups (full size)
- 1 can of Duncan Hines Creamy Homestyle Frosting (Milk Chocolate)
Grab your Pampered Chef’s Brownie Pan!
Preheat your oven to 375 degrees. While the oven is heating up, lightly spray your Brownie Pan. Set aside.
In your medium size mixing bowl, prepare your brownie mix as instructed on the box. Use a 1/4 cup measuring cup to put brownie mix into your Brownie Pan.
Bake for about 8 minutes. remove from oven and place a full-sized Reese’s Peanut Butter cup upside down in the center of each brownie. Push it down in a little. They will start to melt a bit. You want that.
Take enough cookie batter to cover about 3/4 of the brownie. The cookie batter will expand and create a top layer when it bakes.
Bake for 12 to 15 more minutes. Use a toothpick to test your cookie’s “doneness”. If it comes out fairly clean, you are done baking. If the toothpick comes out very wet or covered in what looks like dough, put them back in the oven for another 2 minutes, Check again.
Once you are satisfied that the cookies are baked, remove from oven, remove from the brownie pan with your Mini Nylon Serving Spatula, which is the perfect size for the Brownie Pan! Allow to cool. Once the cookie layer is cool to the touch (room temperature), apply frosting with your Small Spreader.
Let me know what you think by commenting on this post! 🙂